Place a large casserole dish or saucepan onto a medium heat and add a generous spoonful of coconut oil.

Add the sliced onion and sweat until soft. Remove the softened onion and place to one side.

Next, add the chorizo and lightly sauté until crisp and brown. Once cooked, remove the chorizo and keep to one side with the onions.

Add the chicken pieces to the pan to seal in the delicious flavoured oil. You are only looking to brown the meat at this stage to add colour and flavour.

Add the garlic, smoked paprika and tomato puree and cook for a minute or two. Then add all vegetables and return the onion and chorizo and stir thoroughly to prevent sticking.

Pour in the chicken stock and chopped tomatoes. Bring up to a boil and then down to a gentle simmer. Place the lid on the pan and cook for 15 minutes. After this time, remove the lid and add the butter beans and chickpeas to the stew and allow to cook for a further 5 minutes in order to reduce the sauce and concentrate the flavours.